Sourdough Bread Bowl Recipe | Artisanal Touch Kitchen

Sourdough bread bowls are a delicious way to serve your favorite soup.
The crisp crust and chewy inside pair wonderfully with creamy or broth based soup-and the best part? You get to eat the bread bowl as you go! This recipe is adapted from my Artisanal Sourdough Loaves. If you’re familiar with that recipe, this one will be a breeze.
What you need to make 6 Artisanal Sourdough Bread Bowls
For the leaven:
25 grams sourdough starter, fed and still at peak
50 grams whole-wheat flour
50 grams water, filtered and 80ºF
For the dough:
125 grams leaven, as prepared above
600 grams water, filtered and 80ºF
625 grams bread flour
175 grams whole-wheat flour
18 grams salt
Supplies:
6 cotton or linen napkins
6 soup bowls (5-6" wide)
wood peel
parchment paper
baking stone
For detailed instructions and a printable recipe card, head over to my blog:
www.artisanalt... ‎

[@sarahhamilton6438]

I am so glad I found this! I have been hesitant to try bread bowls because I did not know how to keep them small, I am going to make this weekend! Just ordered mini baskets!

[@johnsmiths9682]

Thank you, it was worth putting up with the music for.

[@drckbdrj1]

haha

[@zivk7484]

Incredible oven spring! I'm going to try to make these this week.

[@kunyitkulagi]

So happy to find this recipe. Thanks for sharing🙏

[@shericreates]

I just noticed your oven!!! I love it!! What kind is it? I just made another person’s bread bowls. Not what I was wanting. So here I go! I’m trying yours!

[@whisknbakes5007]

I’ll be trying this recipe one of this days. Thanks for sharing.

[@ArtisanalTouchKitchen]

Thank you! I’m so glad to hear that 😊 Have fun and let me know how yours turn out!

[@adityabiyani387]

nice presention superb

[@patgallant-charette]

Great video! Thanks for sharing.

[@ArtisanalTouchKitchen]

Thank you so much! I hope you try the recipe!

[@srbaird71]

How many bread bowls will this recipe make? It looks like six. Thanks. Beautiful!

[@ArtisanalTouchKitchen]

Thanks! Yes, this recipe is for 6 bread bowls

[@tracyblack1509]

Tell me why you added the salt last, and not into the flour when you first started mixing?

[@rpelletier2771]

Do you have a video or link to the soup recipe you used in this video? Thanks!

[@debp2273]

I have three different starters. Should I just dump two of them and keep one going?

[@Boomslang55]

Unless you bake multiple items on the same day, you only need one. And even then, my container holds enough for multiple items. I know people that are like you too.

[@drckbdrj1]

I want to make a larger bowl for spinach dip- any suggestions? Thanks!

[@ArtisanalTouchKitchen]

You can divide the dough into 4 pieces for larger bread bowls (you may need a larger bowl for the final proofing step though)

[@suebailey5741]

Do you rest the dough after you add the salt or straight away begin your stretch and fold every 30 min for 4 hrs?

[@ArtisanalTouchKitchen]

Yes, let it rest (I count that as the first 30 minutes of the 4 hours).

[@SparkyOne549]

How many grams are each one prior to bake?

[@ArtisanalTouchKitchen]

Each section of dough will weigh about 250 grams. Have fun baking!

[@SparkyOne549]

@@ArtisanalTouchKitchen Thanks a lot. I was close in my guesstimation. .

[@L8bro]

Ounces, cups, and teaspoons pls!

[@SuperJaXXas]

Truly it is much easier in metric, you need a kitchen scale though.